Healthy Recipe: Steakhouse Chopped Salad With Blue Cheese Dressing

Who says you can't have a salad with a creamy blue cheese dressing when you're trying to watch your weight?  I love this salad that I found in my WW Comfort Classics cookbook!

Steakhouse Chopped Salad With Blue Cheese Dressing

1/4 cup crumbled blue cheese
3 tablespoons reduced-fat mayonnaise
3 tablespoons fat-free sour cream (I used light)
1 tablespoon apple-cider vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1/2 medium head iceberg lettuce, chopped (about 4 cups)
(Can also add in 2 cups chopped Romaine for color and crunch)
2 stalks celery, chopped
1 small cucumber, peeled, seeded, and chopped
1 small red onion, chopped (I left it out as hubs doesn't like it)
1 small red bell pepper, chopped
1 medium tomato, seeded and chopped

Stir the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire sauce, and pepper together in a large bowl until well mixed.  Add the lettuce , celery, cucumber, onion, bell pepper, and tomato; toss well.

Per serving (1 3/4 cups): 95 cal, 4 g fat, 3 g fiber, 2 WW pts

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Now you have a new salad to try this Summer with some barbecued steaks!  Delicious!

Have a healthy day!
Lisa :)

Healthy Recipe: Rosemary Roasted Potato Salad

Sorry I haven't posted in a while!  I do have some recipes to share, but haven't had time to type them up.  I found this one in my WW Comfort Classics (this is now one of my fave cookbooks).  It's delicious!  I love having a healthier and lighter potato salad recipe.  Perfect for picnics or a Memorial Day or 4th of July barbecue!

Rosemary Roasted Potato Salad

1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
1 medium red bell pepper, thinly sliced (can add in a green or yellow pepper too)
1 medium onion, chopped
1/4 cup fat-free mayonnaise (use what you have - I have Light)
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

1.  Preheat oven to 450 degrees F.  Spray large rimmed baking sheet with nonstick spray.

2.  Place potatoes on baking sheet; add 1 1/2 teaspoons oil and the rosemary and toss to coat.  Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.

3.  Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl.  Add to baking sheet and bake, turning occasionally, until the potatoes are crisp and the pepper and onion are tender, 15-20 minutes longer.  Let cool 20 minutes.

4.  Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl.  Add the potato mixture and toss to coat.

Per serving (2/3 cup): 122 cal., 2 g fat, 4 g fiber, 2 WW pts

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If you get a chance to try this, let me know what you think!  I think I'll take it to a church potluck soon myself!

Have a healthy day!

Lisa  :)

WFMW ~ Cooking With Couscous

Cooking with couscous definitely works for me!  It's easy to fix and easy to make quick healthy recipes with it.  Never heard of couscous?  It looks like a small grain, but is actually pasta.  You can find it in your grocery store near the pasta or rice.  It cooks very quickly.  In general, if you just want some plain couscous with your meal (maybe w/ some butter) - you boil the water, then add in the couscous, remove from heat, cover, and it's ready in 5 minutes!  My family loves it!

Some couscous recipes I enjoy are:

Vegetable Couscous Salad

Tony's Breakfast Couscous

Caesar Couscous*

*This one is on my other blog.  You could make the recipe healthier by using a Light Caesar dressing and using less Parmesan cheese in it.

I have another easy healthy couscous side dish to share with you today!  It's from my old BHG New Dieter's Cook Book.  It's so easy to make for a side dish since I always keep the ingredients on hand!

Herbed Couscous

1 tablespoon butter

1 cup water

1 tablespoon snipped fresh parsley (or 1/2 tablespoon dried parsley)

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt

1/8 teaspoon dried oregano, crushed

Dash pepper

2/3 cup couscous

In medium saucepan, combine all ingredients except couscous.  Bring to boiling; remove from heat.  Stir in couscous.  Let stand, covered, for 5 minutes.  Makes 4 servings.

Per serving: 108 cal., 3 g fat, no fiber info given, about 2 WW pts

The original recipe calls for sauteed fresh mushrooms to cook with the water and herbs at the beginning and adds in chopped tomato at the end.  Feel free to add those in - I just like to make this on the spur of the moment and not have to worry about having the veggies to add.  You could also add in whatever veggies you like!

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If you haven't had couscous, I hope you give it a try.  Do you already cook with it?  What are your favorite couscous recipes?

For more Works-For-Me-Wednesday tips, be sure to stop by We Are THAT Family!

Have a healthy day!

Lisa  :)

Healthy Recipe: Parmesan Encrusted Green Beans

I ran across a great green bean recipe in a past version of Extra magazine from Raley's/BelAir grocery stores.  Tried it and loved it!  Very simple, but yummy and only 2 WW points per serving!  I think it's nice enough to serve to company too.

The recipe is on the Raley's website: Parmesan Encrusted Green Beans.  Enjoy!  I made things even simpler by using frozen haricot vert (skinny green beans) from Trader Joe's.

Have a healthy day!
Lisa  :)

Healthy Recipe: Pasta Salad With Blue Cheese, Walnuts And Arugula

Yay - Five Point Fridays are back over at Mel's place, so be sure to stop there for more healthy ideas!  That works out perfectly, since this pasta salad recipe is just 5 points per serving!  The recipe was in a booklet that was given to me in a Weight Watchers meeting.  It makes a great lunch, but you could also cut the serving size in half and it would be a good dish side dish for a meal too.

Pasta Salad With Blue Cheese, Walnuts And Arugula

2 tablespoons coarsely chopped walnuts
1/2 teaspoon salt
6 oz. uncooked bow tie pasta (farfalle)
2 cups baby arugula leaves, stems removed
2 tablespoons minced fresh chives
1 cup grape tomatoes, halved
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons crumbled blue cheese


Place walnuts in small skillet.  Toast nuts over medium-high heat until lightly browned, 1-2 minutes; remove from skillet and set aside.  Bring 3 quarts of water and 1/2 teaspoon salt to boil in large pot.  Stir in pasta and cook until tender, about 11-13 minutes; remove 1 tablespoon of pasta cooking water and save for dressing below.  Drain pasta and place in large serving bowl; immediately add arugula and toss well.  Cover bowl with a lid or tight-fitting plastic wrap; set aside until arugula is limp, about 5 minutes.  Stir in chives and tomatoes.  In cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, and 1/4 teaspoon of salt and pepper.  Pour dressing over pasta salad and toss well; sprinkle with blue cheese.  About 1 1/4 cups per serving.


5 WW pts.

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I actually used gorgonzola cheese and had no arugula, so just threw in romaine lettuce.  Spinach would work well too.  Hope you get to try it!

Have a wonderful weekend!

Lisa  :)

Healthy Recipe: Apple and Carrot Salad

Recently at a WW meeting, I was given a booklet that had some great recipes in it. I decided to try some and want to share one with you. This salad is a little different for me, but I really liked the flavor - so refreshing and I do like feta cheese. If you don't like feta, you could experiment with other cheeses.

Apple and Carrot Salad

1 large red apple, cored, thinly sliced and cut into matchsticks
1 large green apple, cored, thinly sliced and cut into matchsticks
1 1/2 tablespoons fresh lemon juice
3 cups matchstick-cut carrots (can get pre-cut in store)
1/4 cup chopped chives
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 oz. feta cheese, crumbled

Place apples in a large bowl and toss with lemon juice. Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Yields about 3/4 cup per serving (makes 8 servings).

1 WW pt. per serving

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I need to make it again soon. It makes a great side dish! Hope you get a chance to try it out. Let me know what you think!

Have a wonderful day!

Lisa :)

Healthy Recipe: BLT And Chicken Pasta Salad

I was so excited to find a new summer recipe to try in the latest free issue of Something Extra from Raley's/Belair grocery stores! It's perfect for hot weather and it's delicious and healthy too! I hope you get a chance to try it.

BLT And Chicken Pasta Salad

1 1/2 cups orzo pasta (about 2/3 of a 1-lb box)
2 cups cooked, cubed chicken
2 cups halved grape tomatoes
2 cups thinly sliced spinach leaves or green leaf lettuce
1/2 cup thinly sliced green onions
4 strips bacon, cooked crisp and crumbled
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard
Salt and freshly ground pepper to taste

Cook orzo according to package directions, rinse with cold water to cool; drain. Stir together orzo, chicken, tomatoes, lettuce, onions and bacon in a large bowl. Whisk together remaining ingredients in a small bowl. Pour over salad and toss to coat. Makes 4-6 servings.

350 cal, 14 g fat, 2 g fiber, 8 WW points

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Enjoy! Hope you're having a good healthy week!

Lisa :)

Works-For-Me Wednesday: Low-Cal Garlic Bread Substitute

Whether I'm trying South Beach recipes or counting WW points, the bread must be limited. Especially the yummy buttery garlic bread! But, oh how I miss it sometimes. I finally came up with my own substitution that's only 2 points!

Use 100-calorie Thomas English Muffins. Split muffins in half and coat well with I Can't Believe It's Not Butter spray, then sprinkle with garlic powder. Put muffins on a cookie sheet and toast in 400-450 degree oven (or use a toaster oven). If you eat both halves, it will be 2 WW points.

My hubby and son even liked these! Finally I feel like I can still have yummy bread along with my soup or pasta dinners!

This substitute works for me! See what works for other people at Works-For-Me Wednesday hosted by Rocks In My Dryer.

Hope you are having a super week!

Lisa :)

Healthy Recipe: Veggie Stuffed Peppers

Since I am giving away a WW Cookbook (don't forget to enter the drawing), I thought you might like to see a recipe from it. I have made this one before and really liked it!

Veggie Stuffed Peppers

4 red bell peppers, halved and seeded
1 onion, chopped
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 (10 oz) box frozen corn kernels, thawed
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup cooked brown rice

1. Preheat the oven to 375 degrees F. In a large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.

2. To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt, and pepper; bring to a boil. reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.

3. Stuff the filling into each bell-pepper half. Place the stuffed peppers in a shallow 2-quart casserole. Cover with foil and bake until heated through, 20-25 minutes.

Per serving (2 bell-pepper halves) 157 cal., 1 g fat, 7 g fiber, 2 pts

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Hope you enjoy this recipe! Let me know if you try it.

Lisa :)

Healthy Recipe: Squash and Pear Soup

I'm posting another soup recipe since it's Simmering Soup Week on my other blog! Be sure to check it out and enter the giveaway.

Got this recipe from WW 2-3 years ago. It's yummy and I've served it to company several times. Hope you like it! I will update with a picture soon - didn't have it ready yet...

Squash and Pear Soup

1 medium acorn squash, baked and seeded (I actually just use 1 box of frozen squash, thawed out)
1 small onion, chopped
1 garlic clove, chopped
2 cups vegetable broth
1 large ripe pear, pared, cored, and cut into chunks (or 1 can of pears)
Salt and pepper to taste

1. Scoop squash pulp into bowl; discard skin (or thaw your frozen squash and put in bowl).

2. In a 2-quart saucepan sprayed with nonstick cooking spray, cook onion and garlic over medium heat, stirring constantly, until soft, about 5 minutes. Add broth, pear, and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 minutes.

3. Cool soup slightly. Transfer in small batches to blender; process until smooth (or use stick blender in pan - very carefully!). Return to saucepan; reheat. Serve hot.

4 servings, 97 cal., 0 g fat, 4 g fiber, 1 pt

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This really is a nice soup - I do hope you give it a try!

Lisa :)

Healthy Recipe: Creamy Potato And Garlic Soup

It's Simmering Soup Week at Stop and Smell the Chocolates, my other blog! Because of that, I 'm posting a nice healthy soup here (though the soups there are pretty healthy, too). This recipe came from a WW cookbook and I'm so glad I tried it out. I love it!

Creamy Potato And Garlic Soup

1 tablespoon olive oil
1 1/2 cups chopped onion
2 pounds baking potatoes, peeled and cut into 1/2-in. pieces
4 large garlic cloves
3 cups fat-free, reduced-sodium chicken broth
1 1/2 cups fat-free milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup plain croutons
Additional pepper (optional)

1. Heat oil in large saucepan over med. heat. Add onion; cook, stirring constantly, 4 minutes or until tender. Stir in potato, garlic, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add milk; cook 4 minutes, stirring frequently. Stir in salt and pepper.

2. Place one-third of potato mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure twice with remaining potato mixture (or if you have a stick blender or attachment for your hand mixer, you can blend right in the saucepan). Ladle soup into individual bowls; top evenly with croutons. Sprinkle each serving with additional pepper, if desired.

4 servings, 216 cal., 4 g fat, 4.6 g fiber, 4 pts

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I always double or triple this recipe so I have leftovers and often freeze some. Hope you enjoy this soup and don't forget to stop by Simmering Soup Week - there are giveaways to enter!

Lisa :)

Healthy Recipe: Green Bean and Tomato Saute

Another great recipe from a WW cookbook. We had this a few times in the past and I kind of forgot about it, but it's yummy!

Green Bean and Tomato Saute
1 pound green beans, trimmed and halved
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 large shallot, finely chopped
3 plum tomatoes, seeded and chopped (I like to use grape or cherry tomatoes, too)
2 teaspoons sugar
1 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Bring a large pot of lightly salted water to a boil. Add the green beans, return to a boil and cook until crisp-tender, about 3 minutes. Drain.

2. Heat the oil in a large nonstick skillet over med.-high heat, then add the garlic and shallot. Saute until fragrant, about 1 minute. Add the tomatoes and sugar; saute until slightly softened, about 2 minutes. Add the green beans, vinegar, basil, salt, and pepper. Saute until heated through, about 2 minutes.

4 servings (1 cup each) 81 cal., 4 g fat, 4 g fiber, 1 pt.

Try it out! Hope you enjoy it. Have a great rest of the week!

Lisa :)

Healthy Recipe: Bow Ties, Tuna, and Vegetables in a Balsamic Vinaigrette

I've had this recipe for about 8 years, I think. I love it! And it sounds really good to have a lighter dish after all the heavy Thanksgiving foods.

Bow Ties, Tuna, and Vegetables in a Balsamic Vinaigrette
4 cups (8 oz) dry bow tie pasta, cooked, drained, and rinsed in cold water
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
Salt and ground black pepper to taste
2 cups (1 medium) peeled, seeded and cubed cucumber
1 cup (1 medium) diced tomato
1 cup (1 large) red, yellow, or green bell pepper strips
1 can solid white tuna packed in water, drained and flaked
1/2 small red onion, cut into thin strips
1/2 cup shredded fresh basil leaves

Whisk together vinegar, olive oil and mustard in small bowl. Season with salt and pepper.

Combine pasta, cucumber, tomato, bell pepper, tuna, red onion and basil in large bowl; toss well. Pour vinaigrette over salad; toss to coat. Cover; refrigerate for at least 2 hours. Makes 8 servings.

180 cal, 5 g fat, 2 g fiber, 4 pts

I usually add a second can of tuna to add more protein when I have it as a lunch salad. It's so yummy! Try it out and let me know what you think!

Lisa :)

Healthy Recipe: Cranberry Gelatin Salad

Just in time for Thanksgiving, here's another recipe with cranberry in it. This is yummy - I got the recipe off the internet several years ago.

Cranberry Gelatin Salad
2 (6 oz) packages sugar-free cherry jello
2 cups boiling water
1 (16 oz) can jellied cranberry sauce
1 (20 oz) can crushed pineapple, drained
1/2 cup chopped pecans

1. Combine the jello and boiling water; stir until jello is dissolved. Mix in cranberry sauce and pineapple.

2. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

Makes 12 servings, approx. 2.5 pts each

Try it out and let me know what you think. It could work as a side dish or even a dessert.

Hope your week is going well!

Lisa :)

Healthy Recipe: Roasted Spring Veggie Medley

I love this recipe! I have even included it in my Thanksgiving Menu on my other blog. I don't care if it says spring veggies - LOL!

Roasted Spring Veggie Medley
1 lb green beans, trimmed
1 lb baby carrots (2 cups)
3 medium red onions, cut into eighths
2 large red bell peppers, seeded and cut into 1/2-in. strips
2 large yellow bell peppers, seeded and cut into 1/2-in. strips
8 sprigs fresh thyme
Salt and pepper
4 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoons dried basil
1/2 teaspoon paprika

1. Place a rack in center of oven. Preheat oven to 400 degrees F. Line a shallow baking pan with aluminum foil.

2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper.

3. Whisk garlic, olive oil, basil, paprika, salt and pepper together in a small bowl. Pour mixture over vegetables and toss to coat evenly. Roast for 20 minutes. Using a wide spatula, turn vegetables. Roast until tender, 15 to 25 minutes more.

8 servings
163 cal, 10 g fat, 5 g fiber, 3 pts

Hope you get a chance to try this sometime. My family really enjoys it!

I'm linking this up as a side dish for Tried and True Thanksgiving Recipes Week at What's Cooking At My House!

Lisa :)

Healthy Recipe: Garden Vegetable Soup

This is the famous 0 point soup recipe from Weight Watchers! It's included in the Eat Wisely book that's in my giveaway. I adjust some of the veggies to things I like better. You can experiment with it!

Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves minced
3 cups fat-free broth (beef, chicken or vegetable)
1-1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Spray a large saucepan with nonstick cooking spray, heat. Saute the carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot. Makes 4 1-cup servings.

0 pts!

Give it a try if you haven't already - it makes a nice addition to lunch or dinner and another way to get your veggies.

Lisa :)

Healthy Recipe: Marmalade-Broiled Grapefruit

I usually only post recipes that I've tried, but I just found yet another cookbook that I had tucked away. This recipe sounds easy and interesting and it's only 1 point for WW! I'm not a big fan of grapefruit, but I would actually eat it this way.

Marmalade-Broiled Grapefruit
2 medium grapefruit
4 teaspoons orange marmalade
4 teaspoons brown sugar

1. Cut each grapefruit in half crosswise; remove seeds, and loosen sections of grapefruit with a knife.

2. Spread marmalade evenly over cut sides of grapefruit; sprinkle evenly with brown sugar. Broil 5 minutes or until hot and bubbly. Yield: 4 servings.

69 cal., .1 g fat, 1.4 g fiber, ( 1 pt)

Try it out and let me know what you think!

Lisa :)

Healthy Recipe: Fabulous Fruit Salad

I'm still away from home, but at least I can give you one healthy recipe that I have memorized. I don't have the points for it, but they would be easy for a WW person to calculate.

I love this fruit salad - so yummy and so refreshing and...all the ingredients are good for you!

Fabulous Fruit Salad
1 red apple, cored and chopped
1 green apple, cored and chopped
1 nectarine, sliced or chopped
2 stalks celery, sliced
1/2 cup craisins
1/2 cup walnuts
6-8 oz. lemon yogurt

Mix ingredients and chill.

**I always double this recipe when I make it. Also, to make points/calories lower if you need to, you can use fat-free lemon yogurt and decrease the amount of craisins and walnuts.

I hope you like this. I want some right now!

Have a blessed weekend!

Lisa :)

Healthy Recipe: Asian Chicken Slaw

Since the weather is hot, this recipe was sounding good - no heat involved! It's yummy - I liked it and so did my parents, though my hubby thought the flavors were a little mild. The key would be letting it chill for at least 1 hour to let flavors mix. This recipe came from Cooking Light last summer.

Asian Chicken Slaw

SLAW:
2-1/2 cups shredded cooked chicken breast (I cheated and used a rotisserie chicken)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/2 cup finely chopped onion
1 10-oz. pkg. angel hair slaw
1 8 oz. can sliced water chestnuts, drained

DRESSING:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

REMAINING INGREDIENTS:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

1. To prepare slaw, combine the first 7 ingredients in a large bowl.

2. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving. Yield: 6 servings (serving size: about 1-1/2 cups).

152 cal., 3.7 g fat, 4.5 g fiber (3 pts)


Take a break from the heat this week and try this one out. Let me know what you think!

Lisa :)

Healthy Recipe: Summer Corn Salad

I love this recipe - we make it a lot throughout the year. It came from a Weight Watchers cookbook called Winner's Circle. Some people like to use it as a kind of salsa, but I like it as a salad.

Summer Corn Salad

4 fresh corn, husks and silks removed, or 1 (10 oz.) pkg. frozen whole-kernel corn, thawed
1 large tomato, seeded and diced
1/2 cucumber, peeled, seeded, and diced
1 green bell pepper, seeded and diced
4 scallions, thinly sliced
4 radishes, thinly sliced (I've always left these out)
3 tablespoons chopped fresh cilantro
3 tablespoons seasoned rice vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cut the kernels from the corn cobs and place in a large bowl. Add the tomato, cucumber, bell pepper, scallions, radishes, cilantro, vinegar, salt, and pepper; gently toss to coat. Cover and refrigerate at least 1 hour before serving.

Makes 4 servings (generous 1 cup), 114 cal., 1 g fat, 4 g fiber (2 pts)

I always make a double batch - I don't think the single batch is enough. And to save time, I usually use frozen corn, but the flavor of fresh corn can't be beat!

Hope you try this one. It's so fresh, healthy, and colorful. I like to have it whenever we have tacos or enchiladas, but also like it as a side dish for lunch.

Lisa :)